Never heard of pattypans?

The diminutive yellow, white, or green flying saucers are landing in farmers markets right around now.

With their pint size and scalloped edges, these best-tasting of all summer squashes are also the cutest.

To get similar-shaped pieces that cook evenly, cut the squash into wedges or halves. Then what? Start with our Healthy Cook’s Pan-Roasted Vegetables over Saucy Beans or Dish of the Month. The browned that edges you’ll get from sautéing or grilling bring out the pattypans’ natural sweetness.

That touch of sweet makes them perfect partners for grains. Pattypans are also right at home with pasta. (Think veggie-rich primavera full of tomatoes, peppers, and broccoli.)

Or go raw. When sliced thinly, the delicate squash shines in salads.

Pump up the flavor by tossing raw slices with fresh-squeezed lemon, extra-virgin olive oil, toasted almonds or pine nuts, and punchy ingredients like baby arugula or radishes. Top with fresh herbs like parsley, basil, and mint.

Like most non-starchy vegetables, pattypans pile on the nutrients (hello fiber, magnesium, vitamin C, and folate) for next-to-no calories (just 30 per cup).

Enjoy pattypans while you can. Before you know it, it’ll be fall, and the parade of hearty winter squashes will begin.

Delicatas: you’re on deck!

 

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